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    Home > Blog > Quick & Easy > Balsamic Grilled Baby Carrots

    Balsamic Grilled Baby Carrots

    by Teri Lyn Fisher · Published: Apr 15, 2013 · Modified: Nov 28, 2020

    Jump to Recipe
    A plate of grilled baby carrots with a spoon.
    Baby carrots for Balsamic Grilled Baby Carrot recipe.

    First, as some of you may know our blog was nominated for Savuer Best Food Blogs of 2013 in the category of Best Cooking Blog. What an unexpected and great surprise for us. There are tons of categories and a lot of great people nominated. :)

    I went through this strange phase in college where for a long period of time, longer than I am willing to admit, I ate candied carrots, and nothing else… Except Dr. Pepper. I had a poor diet, but for some reason I was really really into candied carrots. After candied carrots, it was sliced tomatoes with salt. It was one of those weird phases in my life where I think I was subconsciously trying to see if one could survive on nothing but carrots and Dr. Pepper. The answer is that you can, but your skin will probably turn a weird color. That is what happened when I OD’ed on carrots. Anyway, so obviously being a big fan of carrots I love this dish. So this great little simple dish is the perfect side for nearly anything, and it’s so pretty!
    ♥ Teri

    More vegetable forward recipes you might like: 

    Bowls of roasted cauliflower parsnip soup with a spoon.
    Roasted Cauliflower and Parsnip Soup
    A platter of roasted tomatoes and feta toast.
    Roasted Cherry Tomatoes and Whipped Feta Toast
    Masoor dal in bowls with a spoon and drink.
    Mansoor Dal
    Click here for all of our Vegetable Recipes
    A great side dish recipe for Balsamic Grilled Baby Carrots.

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    A plate of balsamic grilled baby carrots with a spoon.

    Balsamic Grilled Baby Carrots

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    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 15 minutes mins
    Cook Time: 10 minutes mins
    Servings: 4

      INGREDIENTS  

    • 20 baby carrots, cleaned peeled and cut in half, lengthwise
    • 3 sprigs thyme
    • 2 tablespoons extra virgin olive oil
    • ¼ cup (½ stick) unsalted butter, melted
    • 3 tablespoons balsamic vinegar
    • ½ teaspoon light brown sugar
    • ½ lemon, zested
    • ½ orange, zested
    • salt and pepper to taste

      INSTRUCTIONS  

    • Preheat grill or grill pan to medium-high.
    • Place carrots and thyme in a mixing bowl and toss together with oil until all carrots are well coated. Season with salt and pepper.
    • In a small mixing bowl combine the remaining ingredients and whisk together until fully incorporated and sugar is mostly dissolved.
    • Once grill is hot, spread carrots onto grill or grill pan, in a single layer, and grill for 4 to 5 minutes.
    • Brush with balsamic butter and flip. Grill for an additional 3 to 4 minutes, brushing carrots with the glaze every 2 minutes.
    • Once carrots have softened brush with butter mixture and season with salt and pepper.
    • Drizzle with any remaining balsamic butter, top with citrus zest and adjust seasonings. Serve.
    Calories: 196kcal Carbohydrates: 7g Protein: 1g Fat: 19g Saturated Fat: 8g Cholesterol: 31mg Sodium: 44mg Potassium: 132mg Fiber: 2g Sugar: 5g Vitamin A: 7285IU Vitamin C: 6mg Calcium: 26mg Iron: 1mg

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    April 15, 2013 / 24 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Uni Risotto
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    Reader Interactions

    April 15, 2013 / 24 Comments

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    1. shopping online cheap clothes

      December 19, 2014 at 3:24 am

      I am frequent visitor of your site..thanks for sharing..

      Reply
    2. Iris @Cookie Chanel

      April 21, 2013 at 4:50 am

      These carrots look amazing! I’m making these for the hubby tonight, or sure :)

      Reply
    3. ashleigh

      April 18, 2013 at 5:46 am

      What I love about this recipe is the simplicity and the fact that all of the ingredients are, for the most part, staples in the kitchen. I can pick up some baby carrots at the farmer’s market and make them right away. I am thinking this might be great with brussel sprouts too. I went through a similar phase in high school except with sweet potatoes…..must be something with orange, slightly sweet veggies that make us think we can actually survive on them!

      Reply
    4. Ellen

      April 18, 2013 at 12:53 am

      woo-hoo! just got carrots in my csa delicery and now i’m inspired to do something besides put them in cake:)

      Reply
    5. Heather @ A Sweet Simple Life

      April 17, 2013 at 6:52 am

      Love all the different shades of yellow and orange!

      PS CONGRATS :.)

      Reply
    6. Gerry @ Foodness Gracious

      April 16, 2013 at 10:29 pm

      These are so cool and I’ve done the same with rainbow carrots, awesome colors and congrats on the nomination:)

      Reply
    7. Valentina (Many Kitchens)

      April 16, 2013 at 6:37 am

      Congratulations! I just voted for you too.

      Reply
    8. Tracy | Peanut Butter and Onion

      April 16, 2013 at 4:44 am

      Simple and delish!

      Reply
    9. Abby @ The Frosted Vegan

      April 15, 2013 at 4:40 pm

      Congrats! Roasted carrots for life! Love that you were nominated, you ladies rock : )

      Reply
    10. angela@mykikicake

      April 15, 2013 at 4:06 pm

      These look so good.. I don’t blame you for being addicted to carrots.

      Reply
    11. Niobe

      April 15, 2013 at 4:00 pm

      Looks delicious – will definitely have to try this dish! X

      Reply
    12. Averie @ Averie Cooks

      April 15, 2013 at 2:06 pm

      Congrats! I saw it over the weekend and voted for you! You totally deserve it!!! :)

      Reply
    13. Trinidad Pena

      April 15, 2013 at 1:47 pm

      This looks so tasty and healthy. This is a must try!

      Reply
    14. Kankana

      April 15, 2013 at 11:28 am

      This is one of my fav way to enjoy spring carrots!

      Reply
    15. Michelle

      April 15, 2013 at 11:09 am

      Aren’t colorful carrots wonderful? I just did roasted carrots in a honey sauce on my blog –

      Reply
    16. Ana

      April 15, 2013 at 10:56 am

      Que rico y sano!!!

      Reply
    17. Katrina @ Warm Vanilla Sugar

      April 15, 2013 at 10:40 am

      Love this simple dish! And those carrots are super bright and spring-y!

      Reply
    18. Rachel

      April 15, 2013 at 10:30 am

      Congrats on the nomination!

      Isn’t it funny to think back on the weird comfort foods we liked in college? There was a period of time I think I consumed only caprese and egg salad… not quite as healthy as candied carrots or sliced tomatoes.

      I’ve got an absurd amount of purple and orange carrots, definitely going to try this out soon!

      Reply
    19. Belinda

      April 15, 2013 at 10:28 am

      roasted Orange and carrots are my favorite way to cook. I have been on the carrot addict train too, my hands and feet turned orange! not nice, but these are fantastic when you serve them on sourdough bread too.

      Reply
    20. talisa tossell

      April 15, 2013 at 10:18 am

      Great recipe! Thanks for sharing!

      Reply

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